Pumpkin Custard With Cookie Crumble Recipe Recipe

Name: Pumpkin Custard With Cookie Crumble Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground allspice; 1/2 teaspoon kosher salt; 1 packed teaspoon clementine or orange zest, from about 1 clementine; 1 15-ounce can plus 1/4 cup pumpkin puree (see note); 12 ounces evaporated milk; 2 eggs, lightly beaten; 2 cups roughly chopped ginger cookie crumbs (see note); 1/4 cup packed dark brown sugar; 1/2 teaspoon kosher salt; 1 tablespoon all purpose flour; 6 tablespoons unsalted butter, melted; Whipped cream for serving, optional

Servings: persons

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon kosher salt
1 packed teaspoon clementine or orange zest, from about 1 clementine
1 15-ounce can plus 1/4 cup pumpkin puree (see note)
12 ounces evaporated milk
2 eggs, lightly beaten
2 cups roughly chopped ginger cookie crumbs (see note)
1/4 cup packed dark brown sugar
1/2 teaspoon kosher salt
1 tablespoon all purpose flour
6 tablespoons unsalted butter, melted
Whipped cream for serving, optional

1
: Adjust oven rack to middle position and preheat oven to 425u00b0F. In a medium bowl, whisk together sugar, cinnamon, nutmeg, ginger, cloves, allspice, salt, and citrus zest. Set aside.
2
In a large bowl, whisk together pumpkin and eggs. Whisk in spice mixture. Whisk in evaporated milk. Pour pumpkin mixture into baking dish and bake for 15 minutes. Reduce heat to 350u00b0F and bake until mixture is just set (it will be slightly jiggly in the center but will firm as it cools), about 45 minutes. Let cool completely. Do not turn off the oven.
3
: While custard is cooling, mix together cookie crumbs, dark brown sugar, salt, and flour. Add melted butter and mix until well coated. Press into bottom of pie dish and bake until cookies are toasted and fragrant and mixture holds together, 10-15 minutes. Let cool completely.
4
: Break up cookie crumble into large shards. Top each serving of custard with crumble and whipped cream, if desired. Store leftover custard in the refrigerator. Keep crumble separately at room temperature in an airtight container.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and more.

Yes, Pumpkin Custard With Cookie Crumble Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Custard With Cookie Crumble Recipe

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